Understanding Hazard Analysis critical Control Point (HACCP) For Food Safety

Understanding Hazard Analysis Critical Control Point (HACCP) For Food Safety

Ccourse is designed for individuals seeking a basic understanding of Hazard Analysis Critical Control Point and its role within a management system. This one-day course provides a detailed overview of the 7 Principles of HACCP and how implementing a HACCP program can help organizations build in the basic fundamentals to achieve the provision of safe food. Students will gain a general understanding of HACCP principles which can be applied to specific commodities such as meat, processed foods, beverages, etc. This course is also beneficial for students interested in how the principles of HACCP can be applied to non-food industries such as the manufacture of packaging goods, food additives, etc. Participants are led by an experienced BSI instructor and are asked to complete exercises to solidify understanding of the principles of HACCP as applicable to their organizations. (0.8 CEUs)

Who Should Attend:

Senior management investigating the benefits of HACCP
Managers planning the implementation of ISO 22000:2005
Managers or other personnel tasked with managing a food safety management system
Managers or other personnel new to their roles where operating HACCP is required
Anyone who may be involved in either the support or actual implementation of a food safety management system or HACCP-based system
Food safety auditors and consultants

Prerequisite: This is an introductory course designed for individuals with little or no previous knowledge of HACCP.

08FF04000 Oct 27 (M, 8am–5:30pm)
$445